Mozzarella-Stuffed Chicken

It's what's inside these rolled-up chicken breasts that counts: a tasty blend of mozzarella and ricotta cheeses, spinach and sun-dried tomatoes. Slicing the chicken on the diagonal makes an attractive presentation. This came from The Cooking Club Of America. I have not tried this just posting for safe keeping.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3⁄4 cup  chopped fresh mozzarella cheese
• 3⁄4 cup frozen chopped spinach, thawed and squeezed dry
• 1⁄2 cup ricotta cheese
• 1⁄4 cup  oil packed sun dried tomatoe, finely chopped
• 1  egg, beaten
• 1  garlic clove, minced
• 1  teaspoon pesto sauce (purchased refrigerated)
• 3⁄4 teaspoon coarse salt, divided
• 4  boneless skinless chicken breast halves, pounded to 3/8-inch thickness
• 1  tablespoon olive oil
• 1⁄4 teaspoon pepper

Directions

1. Heat oven to 350. Line small rimmed baking sheet with foil; spray with cooking spray.
2. Combine mozzarella cheese, spinach, ricotta cheese, sun dried tomatoes, egg, garlic, pesto and 1/2 teaspoon of the salt in medium bowl.
3. Place chicken on plastic wrap-lined surface; spread each breast with 1/2 cup filling, leaving 1/2-inch border all around. Roll up breasts from pointed end; secure with toothpicks. Place on baking sheet. Brush with oil; sprinkle with remaining 1/4 teaspoon salt and pepper.
4. Bake 30 minutes or until chicken is no longer pink in center. Remove chicken; baste with pan juices. Cover loosely with foil; let stand 5 minutes. Remove toothpicks. Serve whole or slice on the diagonal.